Slow Cooker Veggie Lasagna

This simple lasagna is a great recipe to cook as a family. Kids will love chopping the soft mushrooms and zucchini and helping to create the layers and using a slow cooker is a perfect for a weeknight meatless meal. This recipe comes to us from our friends at Produce for Kids.

Serves 8

2 tablespoons olive oil

2 cups mushrooms, chopped

1 cup bell pepper, seeded, chopped

1 sweet onion, finely chopped

3 cups baby spinach, chopped

1 pound (16 oz.) 2% cottage cheese

2 cups (plus 1/2 cup) shredded mozzarella cheese, divided

1/4 teaspoon salt

26 ounces low-sodium pasta sauce

2 zucchini, sliced 1/4-inch thick

8 ounces no-boil whole wheat lasagna noodles

Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach, and cook 5 minutes, or until water evaporates.

Mix cottage cheese, 2 cups mozzarella cheese and salt in mixing bowl.

Assemble lasagna in slow cooker as follows: 1/3 of pasta sauce, single layer noodles, 1/3 of cooked vegetables, single layer zucchini and 1/3 of cottage cheese mixture. Repeat for another 2 layers.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.